Cannoli Cookies

If you love cannoli but don’t have time to make pastry shells, these Cannoli Cookies are the answer. My Italian family has always adored the flavors of orange, cinnamon, and chocolate, and these soft, tender cookies capture that same taste in a simple, irresistible way

As Italians immigrated around the world, traditional family recipes went with them. Some of the classics, like cannoli, inspired new creations. So, no, you won’t find Cannoli Cookies in a bakery in Italy, but they’re a delicious Italian-American twist on a Sicilian favorite.

What is it that you love about cannoli? If you love the classic combination of flavors in a traditional cannoli, these Cannoli Cookies are made for you. Based on my popular Lemony Ricotta Cookies, this recipe gives you all the flavors you love in one simple cookie.

Why you’ll love this recipe

• Perfect for celebrations: Topped with a light dusting of powdered sugar and a little drizzle of chocolate, these Cannoli Cookies are a lovely addition to any cookie tray or special occasion menu.
• Soft and cake-like: Light and tender, these cookies have a melt-in-your-mouth texture that’s hard to resist. I know I can’t!
• Flavor: Borrowing from the typical flavors of cannoli, these cookies are just the perfect ending to your special Italian meal or Sunday lunch.
• Quick and easy: This simple recipe comes together easily, whether you’re an experienced baker or just beginning.
  Great for gifting: Beautiful and homemade, Cannoli Cookies are a thoughtful treat to share with friends and family, especially for Christmas and other special occasions.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

• Whole milk ricotta cheese: Both store-bought and homemade ricotta work well. If you have leftovers, ricotta can be frozen for future use.
• Orange zest: You’ll only need the orange zest from one orange; save the rest to enjoy as a snack.
• Ground cinnamon: This is one of the key components for cannoli filling and these Cannoli Cookies, so be sure your cinnamon is fresh and fragrant, not old or expired.
• Chocolate: This is an essential ingredient in both the dough and the finishing drizzle. Use good-quality dark or semi-sweet chocolate.
• Sweet Marsala wine: A traditional ingredient in Sicilian cannoli shells, it adds a subtle depth of flavor to these Cannoli cookies without being overpowering. Don’t worry, the alcohol content is baked off in the oven. This wine is commonly available at most liquor stores.

You’ll also need a few basic baking staples: all-purpose flour, unsalted butter, an egg, baking powder, and sugar. This recipe calls for both granulated and powdered sugar. Be sure to read the recipe carefully to use the right one at each step.

See recipe card for quantities.

Instructions

In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt, then set aside. 

Add the granulated sugar to a mixing bowl. Grate the orange zest over the sugar, then rub it in with your fingertips until fragrant.

Using an electric mixer, beat the butter with the sugar until fluffy, then mix in the egg until fully combined.

Mix in the ricotta cheese and sweet Marsala wine.

Gradually mix in the dry ingredients in two parts until the dough is smooth and well combined.

Thoroughly stir the chocolate into the dough. Cover the bowl with plastic wrap and chill for at least 2 hours or overnight.

Preheat the oven and line two baking sheets. Roll chilled dough into balls, place onto the prepared baking sheet, and bake until golden on the bottom. Cool on a wire rack.

Dust cooled cookies with powdered sugar.

Then, drizzle with melted chocolate.

Marcellina’s Hint: The cookies are done when the tops are set but still pale, and the bottoms are lightly browned. Avoid overbaking. Cannoli Cookies should be soft with a cake-like texture.

Substitutions

• Orange zest – Instead of orange zest, you can use a few drops of orange oil or a little orange extract. I prefer orange oil for its true, fresh zestiness.
• Chocolate – Use mini chocolate chips instead of chopped chocolate.
• Sweet Marsala wine – The wine can be replaced with 2 teaspoons of vanilla extract.

Variations

• Chocolate Dipped Cookies – Instead of drizzling the cookies with chocolate, dip part of the cookie into melted chocolate, allow the excess to drip off, then dip into chopped pistachio nuts.
• Deluxe – Add chopped candied orange peel instead of orange zest.

If you love these Cannoli cookies that borrow from the delicious cannoli flavors, then you’ll love my Cannoli Cake. Try it next!

Equipment

Using an electric mixer—either hand-held or stand—makes preparing these Lemony Ricotta Cookies quick and effortless. If you prefer, you can mix the dough by hand with a wooden spoon, but you’ll need to beat the butter and sugar until light and fluffy, which takes a bit of effort!

The recipe yields a generous batch, so large baking sheets will speed things up. Aside from that, you’ll only need basic baking tools to get started.

Storage

The dough for Cannoli Cookies can be prepared a day ahead and chilled overnight. 

Once baked and finished with powdered sugar and chocolate drizzle, store the cookies in an airtight container at a cool room temperature for 3 to 4 days. For longer storage, you should refrigerate them.

In humid climates, the powdered sugar will tend to absorb moisture from the air, causing it to melt and become sticky. To prevent this, dust the Cannoli Cookies just before serving or use non-melting powdered sugar known as snow sugar.

Top tips

• Always measure flour correctly: stir the flour to loosen it, then spoon it into the measuring cup without packing it down. Level the top with a knife for accuracy. For the best results, use a kitchen scale to weigh your ingredients.
• If your ricotta cheese is very watery, be sure to drain any excess liquid before using.
• Room temperature butter is essential for these Cannoli cookies. It helps the butter and sugar blend smoothly and prevents the mixture from separating when you add the egg.
• The dough should be soft, which is key to the cookies’ tender texture. Resist the urge to add extra flour. Don’t skip chilling the dough, as this firms it up and improves the final texture. Using a cookie scoop can make shaping easier.
• Allow the cookies to cool completely before decorating.

Measuring Tip: When measuring flour, stir the flour first to loosen then spoon the flour into the measuring cup without packing it in. Scrape the back of a knife across the top of the measuring cup to level.

FAQ

Serving Suggestions

Add these Cannoli Cookies to the cookie tray along with Anise Biscotti, Amaretti Cookies, and fragrant Mustaccioli Cookies, and you’re sure to impress. Just pour the coffee and enjoy the smiles all around!

Related

Coconut Pecan Cookies
Italian Wedding Cookies

Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!

Cannoli Cookie Recipe

While not a traditional Italian treat, these Cannoli Cookies perfectly capture the typical flavors of cannoli – orange, cinnamon, and chocolate. Their delicate texture and rich taste make them an irresistible addition to any cookie recipe collection.

5 from 1 vote

Print Pin Review

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Chilling Time: 2 hours hours

Total Time: 2 hours hours 32 minutes minutes

Servings:40 cookies

Author: Marcellina

Ingredients

For the cookie dough

• ▢ 2 cups (250 grams) all purpose flour See Note 1
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon ground cinnamon See Note 2
• ▢ ¼ teaspoon salt
• ▢ 1 cup (200 grams) white granulated sugar
• ▢ 1 orange See Note 3
• ▢ ½ cup (115 grams) unsalted butter (room temperature)
• ▢ 1 egg (room temperature)
• ▢ ¾ cup (6 ounces or 170 grams) whole milk ricotta cheese
• ▢ 1 tablespoon (15mls) sweet Marsala wine
• ▢ ½ cup (60 grams) chopped chocolate or chocolate chips See Note 4

For decorating

• ▢ 2 tablespoons powdered sugar
• ▢ ½ cup (60 grams) chocolate chips (for melting)

Cook ModePrevent your screen from going dark

Instructions

To make the cookies

• In a medium bowl, whisk together the flour, baking powder, ground cinnamon and salt. Set aside.
• Add the sugar to a mixing bowl. Grate the orange zest directly over the sugar, then rub it in with your fingertips until fragrant.
• Add the butter to the orange scented sugar. Then, using a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. (A handheld electric mixer can also be used.)
• Beat in the egg until fully combined. Mix in the ricotta cheese and sweet Marsala wine.
• Gradually add the dry ingredients to the butter and ricotta mixture in two parts, mixing until smooth and well combined. Stir through the chopped chocolate (or chocolate chips).
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
• Preheat the oven to 350°F (180ºC) and line two large baking sheets with parchment paper.
• Roll tablespoons of dough into balls and place them 2 inches apart on the baking sheets.
• Bake for 10–12 minutes, or until the bottoms are golden brown.
• Transfer to a wire rack to cool completely.

For decorating

• Place the chocolate chips in a heatproof bowl set over a pot of barely simmering water. Stir until the chocolate is completely melted.
• Using a fine mesh sieve, dust the cookies with powdered sugar.
• Dip a fork into the melted chocolate and drizzle it over the cookies. Allow the chocolate to set before storing.

Notes

1. Stir flour to lighten it, then spoon it into measuring cups and level with a knife. For the most accurate results, use kitchen scales.
2. Increase ground cinnamon to one teaspoon if you like a strong cinnamon flavor.
3. Replace with two tablespoons chopped candied orange peel.
4. Use semi-sweet, dark, or milk chocolate as you prefer.

Tips for Success

• Drain any excess liquid from the ricotta if it’s watery.
• Use butter at room temperature to blend smoothly with sugar and avoid curdling when the egg is added.
• Keep the dough soft for tender cookies; avoid adding extra flour. Chill the dough to firm it up and improve texture. A cookie scoop makes shaping easier.
• Let cookies cool completely before dusting with powdered sugar and drizzling with chocolate.
• This recipe uses US measuring cups and spoons.

Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 100kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 21mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.4mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.